To start preparing the recipe for cauliflower tortilla, wash the cauliflower head and cut them into large peaks.
Skit the florets and place the grated cauliflower in the perforated plate and steam in a steamer for about 15 minutes. Once the peaks of the grated cauliflower are cooked steam, allow them to cool.
While cooking, preheated the oven at 180 degrees centigrade.
Once the cauliflower has cooled spoon the cauliflower cooked in the center of a cloth and squeezing the water. It is necessary to remove as many humidity as possible from the cauliflower.
Transfer the dry cauliflower to a clean dry bowl. Add eggs, salt and pepper powder, beat well to combine.
Transfer part of the mixture to a pan covered with parchment paper (a good quality). Distribute the mixture with the fingers in the form of Tortilla. You can make thick or thin cauliflower tortillas according to your preferences.
Cook the cauliflower tortillas in the preheated oven for about 10 minutes. Then turn the tortillas upside down and continue cooking for another 7-8 minutes.
Once they have finished positioning them on a wire rack to cool.
Serve the Cauliflower tortillas seasoned with your favorite filling and serve immediately for a healthy dinner of the gluten -free week.
Here is the recipe to make a Bhurji soybean filling: to make the filling of Bhurji of soybean, the first heat oil in a pan, add onions and brown until they become translucent. Then add the ginger garlic paste and cook until the smell of the pasta saw disappeared.
Add chillies and green tomatoes and cook until the tomatoes are soft.
Add the red chilli pepper powder, coriander powder, turmeric powder, roasted cumin powder and the salt mixture. Finally add soy granules (pre -immers in water). Cook for 5 minutes over low heat. Here, the Bhurji soy is ready!
These cauliflower tortillas can be used to prepare a soft taco with mushrooms and recipe for bell or tacozza pepper sauce – tacos with fried beans and oregano
